Pork burgers

Yield: 4 servings

Measure Ingredient
1.00 pounds lean ground pork
½ cup finely-chopped onions
¼ cup finely-chopped green peppers
1.00 teaspoon chopped garlic
1.00 tablespoon creole mustard or similar mustard
1 bayou blast - {emeril's creole seas; oning}, see *
4.00 onion buns
4.00 slice red onion
4.00 slice muenster cheese
1 potato chips; for garnish

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat grill or broiler. In a bowl combine pork, onions, peppers, garlic, Creole mustard, and Bayou Blast to taste. Form four equal patties, press them, about ½-inch thick. Place on the grill or under the broiler and cook for 6 to 8 minutes on each side. Toss the buns on the grill or under the broiler to toast them. Assemble the sandwiches with the onions and cheese. Garnish with a handful of potato chips. This recipe yields 4 burgers.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2221 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-19-1996

Recipe by: Emeril Lagasse

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